pastalaya recipes

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Pasta Jambalaya (Pastalaya)


Ingredients

1-1/2 Lbs. - Boneless Skinless Chicken Thigh Meat - Chopped

1-1/2 Lbs. - Manda (or your favorite) smoked Pork Sausage - Sliced

1-1/2 Lbs. - Boneless Boston Butt Pork - Cubed



1-1/2 Lbs. Onions - Chopped

4 - Stalks of Celery - Chopped

2 - Small Bell Peppers (Green, Red, Or Yellow) - Chopped

1 - Bunch Of Green Onions (Shallots) - Chopped

1/2 Cup - Parsley Flakes

1 - Tablespoons of Sweet Basil

3 - Bay Leaves

3 - Tablespoons of Fresh Garlic - Minced

1 - 14oz. Can Of Delmonte Cajun Recipe Stewed Tomatoes

1 1/2 Lbs. - No.3 Luxury Spaghetti

4 1/2 Cups - Water



Dash of your Favorite Hot Sauce (Crystal or Tobasco)

Dash of Black Pepper

Dash of Cayenne Pepper

Dash of Tony Chachere's Creole Seasoning

2 tbls - Garlic Powder

2 tbls - Worcestershire Sauce

2 tbls - A1 Steak Sauce


Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes.

Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve…………………………..Enjoy !!!

Note: A cast iron pots works best. Serves 8.

© Chef Jeff Hebert


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